Stuffing is another classic accompaniment to Thanksgiving dinner’s star, the Roasted Turkey. Stuffing made with day old crusty bread and tossed with vegetables, and soaked in stock and baked in the oven, has many variations that each family has their own secret recipe for.
Sometimes literally stuffed in the bird and many times baked on it’s own, stuffing recipes can be as simple or as complicated as anyone would like.
This recipe for Chorizo and Cornbread Stuffing gives this stuffing recipe a nod to Mexico, using the spicy, paprika-laced sausage out of it’s casing. Adding Roasted Pepitas (pumpkin seeds), gives it a nice crunch. Also, with a handful of dried cranberries, the sweetness compliments the slightly sweet cornbread and plays against the earthy spiciness of the chorizo.
Chorizo and Cornbread Stuffing
2 boxes of Jiffy Cornbread muffins – cut into 1 inch cubes
1 lb of Chorizo sausage
1 medium Spanish Sausage – thinly sliced
2 celery stalks – thinly sliced
1 bunch of scallions – sliced
1/2 cup of roasted pumpkin seeds
1/2 cup of dried cranberries
1 teaspoon of salt
Fresh cracked pepper
1.5 cups of Chicken stock
Heat the oven to 350 degrees.
Place the cubed cornbread muffins into a large mixing bowl and set aside.
Heat a frying pan with about 2 tablespoons of olive oil in medium heat. Take the chorizo out of it’s casing and fry them in the pan for about 3-5 minutes, until some of the edges get brown.
Add the scallions, onions and celery and toss together with the chorizo for a couple minutes, until the vegetables get tender. Gently put the chorizo mixture in the bowl with the cornbread.
In the large mixing bowl with cornbread and chorizo mixture. Add the roasted pumpkin seeds and dried cranberries. Add the salt, pepper and chicken stock as well.
With your hands or a rubber spatula, gently mix the ingredients together and place in greased baking pan.
Bake in the oven at 350 degrees for about 30-35 minutes, uncovered.
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.